Michael Lapi is the former chef/owner of Church and Main Restaurant in Canajoharie and a chef instructor at SUNY Cobleskill where he teaches American Cuisine, Meat Cutting and Farm to Table Management. Whether he is preparing Northwind Farms’ rabbit gumbo or fresh duck egg pasta with braised Gordon Farms’ oxtails, his food is always a sensation with Consortium event goers. Michael has long been a champion of cooking with local ingredients and sources many of his ingredients from the farms throughout Schoharie and Albany counties and, many times, from his mother’s garden. He is also an expert mushroom forager. Mike contributes his talents to the Schoharie Farm to School Project by doing cooking demonstrations and educational workshops.